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101 (more!) paleo snack ideas

After the popularity of my previous post on paleo snack ideas, I've put together a new, extended list of snack ideas.

After my last list, I got a lot of people telling me “DAIRY IS NOT PALEO” (yep, I think they were shouting), so just to clear it up, some of the snack ideas listed below do have dairy options. I'm not in the paleo police, so if you tolerate dairy and take more of a lacto-paleo approach (and can find a good quality source) – go for it. If you fare better dairy free, avoid it!

The list below has a good range of snacks suitable for work (where there often aren't good facilities for keeping things cool or warming them up), travel, children as well as snack ideas that are quick enough for you to grab and go.

I'd love to hear your feedback – – what's your go to paleo snack? Or do you find you don't need to snack so often any more?

A can of (high quality) tuna
Make your own beef jerky
A bag of nuts and seeds
A couple of squares of super dark high quality chocolate
Make your own cherry ripe bars
Coconut flesh in a bag (dehydrate it to make it last longer!)
Keep a small jar of coconut oil or coconut manna to hand – and a spoon!
Cheese cubes served with cut apple
Use a melon baller to prepare spheres of fruit – and serve in cream (dairy or coconut)
Roll up avocado, radish, cress & asparagus in ham wraps
Coat chicken with an egg and almond flour mix to create Paleo chicken nuggets
Melon & ham slices
Simple – avocado slices
Pre-boiled, peeled hard boiled eggs
A jar of olives
A tin of coconut milk served over fresh berries
Your favourite fruit
A coconut
Make your own pork scratching (AKA pork rinds or crackling)
Have you tried coconut yoghurt yet?!
A bag of your favourite nuts (activate them, then season them)
How about spicy almonds?
Seaweed is a good option that stores well
Coconut flakes
A berry and coconut mix
Dry some berries and fruit
Last night’s meatballs
Pigs in blankets
Almonds, pecans and berries served in coconut milk
No-Oatmeal
Full fat plain Greek yoghurt (if you do dairy)
Salmon
Smoked meat and salami
A selection of cheeses
Almond Butter
A sealed packet of nuts and seeds
A jar of pickles (make sure it isn't full of sugar)
Home made egg muffins
Make your own Paté
A tin of sardines
Oysters
Simple – cut up some leftover meat and veg
Devilled eggs
Precooked bacon pieces
Dehydrated banana slices
Kale chips
Diced Steamed chicken and avocado
Leftover meat and mayo
Paleo sushi with nori, veg, avo and fish
Mini omelettes
Veg sticks and nut butter
Salmon and tuna on sliced cucumber
Carrot sticks with a home made spicy salsa
Capsicum (Bell Pepper) strips with a guacamole dip
Make sandwiches with bacon “bread” and an avo filling
Ham, tomatoes and fresh basil
Left over roast veggies with a ranch sauce
Home made sauerkraut
Ever tried chocolate covered bacon bites?Coat almonds and coconut flakes in chocolate
Dip fresh berries in chocolate
For a special treat paleo cookies
Frozen grapes
Frozen banana slices mixed with fresh cream
Baked pears with coconut cream and a dash of cinnamon
A flask/ thermos of bone broth
Soup
A bottle of a freshly made green smoothie
Zucchini Chips
Spicy pumpkin seeds
Homemade fruit leather
Sweet potato, coconut oil fries
Stuffed mini bell peppers (capsicum)
sliced peaches & cottage cheese
Baba Ghanoush with vegetable sticks
Ginger sesame Chicken wings
Monkfish & sweet potato skewers
Sweet potato & chocolate chip muffins
Refilled sweet potatoes
Spicy nuts
Maple & cayenne roasted almonds
Celery sticks and pesto
Spicy coconut king prawns
Crunchy cashew fish sticks
Indian Eggs
Kimchi
Mini Paleo Pizza’s
Sliced deli meat
Chicken drumsticks
Coconut Milk Kefir
Plantain chips
Roasted Chestnuts
Cauliflower Popcorn – who needs that other stuff when you can make this?!
Collard wraps – put your favourite veggies and leftover meat in a collard leaf and wrap!
Coleslaw
Prosciutto wrapped asparagus
Pickled Gherkins
A glass of (unsweetened)Almond Milk
Prawns with Paleo Cocktail Sauce
Carrot sticks with Paleo Hummus
Strawberry & coconut ice cream
Raw Chocolate Maple and Pecan Fudge

How to Choose the Right Paleo Snack for Your Lifestyle

With so many Paleo snack ideas to choose from, the key is finding options that work for your routine. If you’re on the go all day, opt for shelf-stable choices like jerky, activated nuts, coconut flakes, or tinned fish. These require no prep and are easy to store in your bag or car.

If you're at home and have a few more minutes, why not make a small batch of egg muffins, Paleo sushi rolls, or even sweet potato fries cooked in coconut oil? These snacks can double as mini-meals and help you stay full for longer.

For anyone following a low carb or keto-leaning Paleo diet, focus on snacks with a higher fat content like avocado, olives, boiled eggs, pâté, and nut butters. These will help stabilise energy levels and reduce hunger between meals.

And if you're looking for family-friendly or kid-approved Paleo snacks, there are plenty of fun ideas in the list — from frozen banana slices to mini Paleo pizzas and zucchini chips.

Snacking isn’t essential on Paleo if your meals are nutrient-dense, but let’s be real — life gets busy, and it helps to have a plan. Keeping a few go-to Paleo snacks on hand can prevent unhealthy choices when you're tired or in a rush.

Do you have a favourite Paleo snack not on the list? Drop it in the comments — I’d love to keep adding to this ultimate Paleo snack resource.

More Creative Paleo Snack Ideas to Keep You Inspired

If you're looking to add even more variety to your Paleo snack game, the ideas below bring together flavour, convenience, and nutrition — all with minimal fuss. Whether you're after savoury, sweet, or something in between, there's something here to keep your snack drawer exciting and Paleo-compliant.

Boiled quail eggs – A bite-sized alternative to chicken eggs, they’re perfect with a sprinkle of sea salt.
Avocado boats – Halve an avocado and fill the seed hollow with salsa, sauerkraut, or tuna salad.
Apple slices with sunflower seed butter – A great nut-free option for those with allergies or sensitivities.
Jicama sticks – Crisp, hydrating, and excellent with lime and chilli for a Mexican-inspired snack.
Dehydrated zucchini chips with paprika – Make a big batch in your dehydrator or low oven to have crunchy snacks on hand.
Mini meatloaf muffins – Bake individual meatloaves in a muffin tray and keep them in the fridge for a satisfying protein fix.
Frozen coconut bites – Mix shredded coconut, a little honey, and coconut oil, then freeze into silicone moulds.
Stuffed dates – Try dates filled with almond butter and a sprinkle of cinnamon (great for a natural energy hit).
DIY trail mix – Combine your favourite activated nuts, coconut flakes, freeze-dried berries, and cacao nibs.
Spiced cauliflower bites – Roast small florets in olive oil and turmeric for a warm, satisfying snack.

Snack Timing and Portion Tips for Paleo Success

Snacking on Paleo shouldn’t feel like a chore — nor should it become an all-day grazing habit. The goal is to support your energy and nutrient needs without mindless munching. Here are a few tips to make the most of your snack time:

Pre-portion snacks in small containers to avoid overdoing it, especially with nuts and dried fruits.
Time your snacks strategically — a mid-morning bite can bridge breakfast and lunch, while an afternoon snack might keep you from reaching for the biscuit tin at 4pm.
Always include protein or fat – pairing carbs (like fruit) with protein or fat helps slow absorption and keeps you fuller for longer.

Make-Ahead Paleo Snack Prep Ideas

If you set aside just 30–45 minutes on a Sunday, you can prepare a week’s worth of easy Paleo snacks. Here’s a sample prep list to get started:

Boil a dozen eggs and peel them ready for grab-and-go protein.
Cut veggie sticks (carrot, celery, cucumber, and capsicum) and store them in water-filled containers in the fridge.
Pre-make a batch of Paleo kimchi or sauerkraut to add gut-friendly crunch to any snack.
Whip up some almond pate or chicken liver pate to enjoy with veggie sticks or seed crackers.
Roast a tray of seasoned nuts or spiced seeds for a savoury fix.

Snacking Mindfully on Paleo

Lastly, it’s worth tuning into why you’re snacking. Is it because you’re genuinely hungry, or are you tired, bored, or distracted? One of the less talked-about benefits of eating Paleo is how it can help you reconnect with your natural hunger signals.

Try sitting down, even for just a minute, when you snack. Put your food on a plate. Chew slowly. Appreciate the flavours. That awareness can help turn snacks from a guilty grab into a satisfying pause in your day.

What Are Your Latest Go-To Paleo Snacks?

The Paleo community is full of ingenious foodies, and I’d love to hear from you. What have you been snacking on lately? Any weird and wonderful creations? Let me know in the comments — and if I get enough replies, I’ll do a reader-curated follow-up post!

paleo recipes sweet potatoes potato yams ideas

Cooking Paleo with Sweet Potatoes

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what to do with left-over herb stems basil rosemary waste produce ideas paleo diet

6 Creative Uses for Leftover Herb Stems

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When a recipe calls for a few fresh basil leaves, a bit or parsley or oregano, what do you do with the stems that get left behind?

If you've been throwing them away – STOP!

Use them whole

For big stems like rosemary, try adding them whole to sauces and soups, then removing them whole before serving.

Make a veggie broth

Keep a bag in the freezer and add stems as you use them. When the bag is full, it's time to make veggie stock!

Use them as herbs

In the conventional way – chop them up really finely and add them to your recipe

Use them as kebab skewers

This one takes a bit more preparation, but it you have big herb plants like rosemary, save the long stems. Wash them thoroughly, then freeze them. Use them frozen in the place of a wooden or metal skewer to have deliciously rosemary infused meat and veggies on your next barbecue!

Make herb infused olive oil

Simply add the stems in an airtight container with some olive oil and leave for a few days. Next time you use the oil, it will have a delicious herb-infused flavour.

Stuff with them

When you stuff a bird or fish, use the leftover herb stems. Remove before serving and the herbs will have infused into the meat/ fish perfectly.

Dry and Powder for Seasoning

If you’ve got a dehydrator or even just a sunny windowsill, you can dry leftover herb stems instead of binning them. Once dry, blitz them into a fine powder using a food processor or spice grinder. This DIY seasoning can be sprinkled onto meats, vegetables, or even blended into Paleo-friendly sauces and dressings. It's a great way to preserve flavour and reduce waste at the same time.

Use in Herbal Teas and Infusions

Many herb stems, like mint, lemon balm, thyme or basil, can be steeped in hot water to create light, refreshing teas. If you're feeling adventurous, try combining different herb stems to make your own custom blends. This is especially good if you're winding down in the evening and want a caffeine-free, natural drink. Just make sure to rinse the stems thoroughly beforehand.

Blend into Pestos and Sauces

While traditional pesto uses only the leaves, the stems of herbs like parsley and coriander are packed with just as much flavour. Try blending stems in with your usual pesto ingredients – you may even find the texture improves. The key is to blend well so they’re completely broken down, leaving no stringy bits behind.

Natural Food Wraps and Steamers

Large herb stems like lemongrass, bay, or rosemary can be used as a base for steaming fish or vegetables, acting as a rack to prevent sticking while also adding a subtle aroma. Similarly, soft, flexible stems from parsley or coriander can be used to tie up food bundles when steaming in parchment or foil, adding both function and flavour.

Add to Ferments

If you're into fermenting your own vegetables (think sauerkraut, kimchi or carrots), herb stems can be added to the jar to bring subtle extra flavour to your ferments. Dill stems work brilliantly with pickles, while thyme and oregano stems add a depth of flavour to brined vegetables. They also look visually interesting through the glass!

Repurpose into Natural Cleaners

This might sound odd, but some herb stems like mint, thyme, and rosemary have natural antibacterial properties. Steep the stems in white vinegar for a couple of weeks and strain. You’ll be left with a wonderfully fragrant, chemical-free household cleaner that’s perfect for wiping down kitchen benches.

Use in Ice Cubes for Cooking and Drinks

Add finely chopped herb stems into ice cube trays with water or olive oil and freeze. You can then toss them straight into a hot pan to begin a recipe, or drop into sparkling water for a subtly flavoured herbal drink. This method locks in the freshness and makes your next cooking session even easier.

Compost or Feed Your Plants

If none of the above ideas appeal, herb stems still have one final use: compost. Adding them to your compost pile or worm farm will contribute to rich, nutritious soil. If you’re growing herbs yourself, it’s a nice way to complete the cycle and keep your garden flourishing.

Why It Matters

Reducing food waste is one of the most powerful, practical steps you can take to live a more sustainable life. From a Paleo perspective, it also fits beautifully with the philosophy of making the most of natural resources, respecting food, and using whole ingredients in creative ways. Every time you repurpose an ingredient that would otherwise be discarded, you’re supporting not only your health, but also the environment.

What About Stems That Are Tough or Woody?

Not all stems are created equal. The tougher, woodier stems of herbs like rosemary and thyme are best suited to infusions, stocks, or as roasting aromatics. Trying to eat them raw or even finely chopped can leave a fibrous texture that’s not pleasant in most dishes. The trick is to match the use to the stem’s texture and intensity — if it’s soft, blend it. If it’s hard, infuse it.

A Note on Storage

If you’re not ready to use your stems straight away, don’t toss them. Wrap them in a damp paper towel and store them in a sealed container in the fridge for a few days. Alternatively, freeze them in a ziplock bag and pull them out as needed for stocks, teas, or marinades.

Final Thoughts

Herb stems are one of the most underappreciated parts of the plant. While many people instinctively discard them, there’s no reason they can’t be repurposed to enhance flavour, reduce waste, and save money. Whether you’re simmering a broth, blending a sauce, or cleaning your kitchen, there’s always a clever way to use those leftover stems. So next time you’re chopping herbs, pause before you compost — and give those stems a second life.

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9 Paleo Ideas for Leftover Turkey

If you went a bit over the top with turkey, what are you planning to do with the left-overs?

If you’ve not yet served up the original turkey, make sure you get the leftovers in the fridge within an hour or two of serving. I separate it into bones, white meat, dark meat and freeze any left-over gravy straight away.

Stock

The first thing to make is a nice rich stock with the leftover skin, bones and carcass. If you kept the vegetable peelings, throw these in too. Any stock you’re not going to use can be frozen in small batches and will be ready for use in lots of recipes.

Freeze it

I always freeze some too. Just make sure you carve it full first and freeze it in individual small portions, to keep your options open.

Curry

Curry is a great option for turkey. Depending on the spices you use, you can completely transform it. Here is some paleo curry inspiration.

Slow cooker

Your crockpot is perfect for turkey. A low slow heat should make sure it stays moist and tasty. Throw in some veg and have a hot casserole dinner ready for you in the evening.

Salad

Another easy option is a turkey salad for lunch. How about using left-over cranberry sauce as the dressing too?

Soup

Turkey is great for a soup now and especially to batch freeze for later. Try adding in lime and chili for a bit of a kick.

Turkey roll-ups

Instead of bread, how about using nori wraps to make up a perfect turkey lunch option.

Turkey chili

Add some turkey into your favourite chili recipe

Refilled sweet potatoes

These Refilled Sweet Potatoes with Turkey, Mango and Lime make a perfect comfort meal

How do you use your left-overs? I'd love to hear your ideas in the comments, below!

Paleo Egg Muffins for Quick Healthy Breakfasts

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If you had $2000 to spend on paleo things – what would you buy?

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What would you buy if you were given $2000 to spend on your paleo lifestyle?

Purely hypothetical, but let’s say you were given $2000 to spend on Amazon. On yourself. You’ve got half an hour to choose, before the offer expires. All those gadgets and books you’d love, but could never justify.

Instead of buying the entry model food processor, you could get the top of the range model. Instead of buying one good knife, you could buy the whole set.

What’s on my list?

Cooking Equipment:

A Vitamix Blender

So I've got a big standard food processor, but wouldn't you just love your very own vitamix blender?

An Ice Cream Maker

I’d use this once in a blue moon, so I’d never be so extravagant as to buy one. But imagine the paleo ice cream you could make in one of these?

Global Knives

I've heard good things about these knives, so I’d make sure I invested in a good set. I'm sure they’d last a lot longer than the cheap knives I have in my kitchen!

Slow Cooker/ CrockPot

When I bought mine, I didn't give any thought to the size – and I've always been so disappointed with how small mine is. If I’m going to use it, why not make enough for the freezer, instead of just that night’s dinner?! So high on my list would be a much bigger model.

Fitness

Pull Up Bars

I really want to be able to master pull ups. If I had a pull up bar attached to my ceiling, I like to think I’d practice every time I walked by!

Kettlebells

Likewise I’d love my own set of kettlebells

Lifestyle

Grounding Mat

Now this might sound a little odd, but I’d also buy a grounding mat/ earthing sheet to make sure I always had a connection to the earth, even inside my house. Got to be a good thing for days when you’re stuck indoors

Blue Light Blocking Glasses

This might seem a little odd too, but I'm trying hard to reduce my exposure to blue light after sunset. This should really help to regulate circadian rhythm and improve sleep. As much as I try, it’s so hard to minimise all blue light – especially living in a built up area. Special orange lenses glasses like this could make a big difference.

Books

There are so many paleo related books on the market at the moment (compared to only two or three a few years ago!), so I’d definitely order a few I've not yet read.

You can see the rest of my wishlist here

I’d love to see what you’d buy if you were given a $2000 Amazon voucher. So tell me in the comments – what would you buy?!

YOUR Quick 20-Minute Paleo Dinner Ideas

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I recently asked the followers of the Paleo Network's Facebook page for their favourite quick paleo dinner meals and got some great replies (and only one “McDonalds” comment!) – here are 70 of them…

Steak & beef ideas

This was by far the most popular meat people use for a quick dinner, here are some of the responses:

Reheated beef stew that I make sure I have frozen
Steak and salad
Steak, eggs and broccoli.
Steak and salad
Steak and steamed veggies
Steak with a side order of steak
Sautéd kale & cherry tomatoes w garlic, onion & olive oil, sweet potato rosti & BBQ grilled steak – quick, easy & yummy
Steak and sweet potato
Grass fed beef broiled topped with egg. Sweet potato coins, Raw red onion slices on top of fresh spinach, grated carrots, sliced avocado with fresh lemon juice and thinly sliced elephant garlic. Yummy!
Bbq steak sliced placed on a large salad topped with a soft boiled egg and crumbled blue vein. Yummo!
Steak with Morton Bay bugs, Sweet Potato Mash and steamed beetroot and zucchini…..exactly what I'm having tonight!!
Steak or pork chop, pan fried with cumin seeds … then cabbage, kale spring onions and broccolini all sauteed in the pan juices…. super quick and absolutely delicious!
Steak on the BBQ on salad. That's what we are about to have.
Bison burgers with caramelized onions and grilled zucchini slices.
Steak and broccoli

Fish & Seafood

Another popular choice:

Salmon cooked on the sandwich press and steamed veg
Shrimp
Coconut salmon and green salad!
Tuna and salad
Steamed shrimp with broccoli/cauliflower!
Salmon with lemon, parsley and garlic, spinach and kale
Salmon and salad, bacon & eggs, ham & salad
Oven Grilled salmon or any other fish and greens or salad to go with it.
Baked Salmon vegies and dip
Half an avocado with fresh prawns
Grilled salmon with green veg
Salmon steak on a bed of English spinach with avocado and mango and drizzled with fresh lime….nom nom nom!!!!

Lamb Dinner

Lamb chops are so quick to cook, I thought a few more people would have suggested this:

Lamb chops, cauliflower rice and sweet potato mash
Lamb chops and sweet potato mash
Lamb tagine
Lamb chunks braised in onion garlic and ginger cooked with prunes
Sliced cold lamb roast with salt and fruit/veggie juice.

Chicken & Turkey

Lots of great ideas here too:

Chicken broccoli and kumara gets boring but fast and effective haha
Baked chicken with kumara all in one tray
Grilled chicken breast and sweet potato mash with steamed veggies.
Paleo turkey nuggets pan fried in coconut oil. Yum!
Baked chicken thighs with green beans & shallots sautéed in coconut oil.
Chicken breast meatballs with herbs, sundried tomatoes, onion, garlic and Parmesan served with walnut salad. Or poached chicken breast and steamed veggies.
Ground turkey, kale, Brussels Sprouts, bone broth fried over mashed parsnip
Chicken (scrambled eggs with onion, spinach, bacon)
Chicken Red curry on a bed of grated zucchini
Salad & coconut chicken
Salad and chicken Sandwich using lettuce instead of bread! Mmmm
Chicken thigh marinated in my garden herbs and a big salad
Spiced grilled chicken tenderloins on a mango, avocado, lettuce, tomato salad. With orange balsamic dressing… yummo…
Chicken breast, grape tomatoes and shallots. Cook in oil of choice in a pan and any spices you like on top of stove. Easy peasy.

Eggs

I use eggs a lot when I need to prepare something to eat in a hurry, as do you by the looks of it:

Eggs and almond butter
Bacon and eggs
spinach and mushrooms sautéed in ghee with soft boiled eggs= Heaven. It's the perfect meal.
Eggs and shrimp for my daughter, eggs and salami for my son… lol. Add chicken broth to it and stir, microwave if you are in a rush. Cook over a pan if you have more time. Quick and easy. You can also add in frozen/non-frozen veggies, herbs, etc. Apple slices, Clementine, other fruit on the side.
Squashed avocado with boiled eggs and steamed carrot and broccoli- all together it's DA BOMB
Eggs and anything or everything.
Eggs and sautéed sweet potatoes!
Omelette!!
Omelette filled with veggies, or meat and a big salad.
Onion, sweet potato, mushrooms, turkey bacon, all fried up with two whole and two egg whites cracked on top

And the rest

A few paleo versions of non-paleo favourites cropped up to:

Taco salad.
Paleo fajitas.
A salad with whatever meat I have cooked in the fridge.
Jamaican curry
Soup, salad, raw veggie tray, stir fry…
Cabbage and bacon
Fajitas and a great salad.
Meat & veg. Who knew?
A frittata loaded with veg, a chicken stir fry or Thai curry, grilled chicken and salad, or chicken thigh fillets marinated in coconut milk, ginger and chilli then grilled and served with steamed Chinese greens. So many quick, delicious, and stupidly easy meals to make!!
Paleo chilli con carne
Paleo bratwurst & sauerkraut
Leftover spaghetti squash with 3 over easy eggs…salt and pepper of course.
I make a stir fry….ANYTHING!! use eggs, meat, veggies, coconut aminos and spices…. The great thing about paleo….you can make dinner quickly and it is ALWAYS great!!! I keep my veggies cleaned…ready to cook or make salad. Always have a meat ready to cook…whether it is beef, chicken, fish or deer meat.
Whatever animal is unlucky and slow enough to be near my chompers

Why Quick Paleo Dinners Work So Well

One of the best things about eating Paleo is how fast real food can be. With no processed sauces, grains, or complicated prep, a nutrient-packed dinner can hit the plate in 20 minutes — sometimes even less. Whether it's steak and sweet potato, a chicken stir-fry, or a veggie-packed omelette, Paleo makes it easy to whip up meals that are both satisfying and simple.

In Australia, access to fresh meat and seasonal produce makes quick Paleo cooking even easier. With a bit of prep — like keeping your veggies chopped and your proteins ready to go — there’s no reason to rely on takeaway or processed food.

If you’re just starting out or short on time, don’t overthink it. Pair a protein with veg, add healthy fats like avocado or olive oil, and season generously. Done.

Got a go-to fast Paleo dinner that’s not listed above? Share it in the comments — let’s keep the inspiration (and the dinners) coming!

So over to you. Please share your answer in the comments below: “You've got 20 minutes to put dinner together – what's your favourite quick paleo meal to make?”

79 Paleo Children’s Lunch Ideas

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Going Paleo yourself is the easy bit – getting the rest of your family on board can be more of a challenge. Little wonder than, that Paleo ideas for children’s school lunches is one of the top things I'm asked about. I've therefore come up with 79 different options for the kids school lunch box…

I've also written the “Paleo Lunch Recipe Book“, so take a look if you'd like lots of lunch recipes to brighten up your lunchtimes!

The school dinners served in so many schools seem to follow the government guidelines – and the food pyramid – and are often low fat, high in refined carbs and lacking in protein. Add to this the industrial seed oils, the feed-lock meat of dubious origin and highly processed nature of many school meals, it’s little wonder more and more parents opt to send their kids to school with a homemade packed lunch.

I've read about some schools (in America) banning parents from sending their children in with food from home, to make sure the children eat the “healthy” school lunch – and don’t bring in bad food from home. Whilst I'm sure some parents do pack complete junk – I hope this move doesn't become widespread, as it would put Paleo parents in a very difficult position.

Depending on the age of your child, and whether they’re in kindergarten, nursery, preschool, primary school – or are older, you’ll need to tweak your lunch offering accordingly. Some schools have blanket bans on any nuts in case of allergies, which would unfortunately rule out nuts, nut butters and many baked paleo goods (if they used nut flours). Hopefully your school rules and regulations won’t place too many restrictions on your kids and what you can bring…

Another key consideration is temperature. If you’re packing meat, you’ll want it to stay cool, so it’s a good idea to pack it with an ice pack in an insulated lunch box. Likewise, try a thermos flask if you want to serve hot foods like soup.

In terms of containers, whilst Tupperware and plastic lunch boxes do the job, my favourites are lunchbots stainless steel bento boxes. They’re easy to clean, light and won’t smash if dropped – and of course BPA free. Glass containers aren't ideal for school – and brown bags aren't so good for non-dry foods!

By getting the kids involved in choosing their lunch ingredients – and helping to pack them, they are far more likely to enjoy their lunch. Remember – it’s also better to overpack than under pack, this way if your child gets hungry, they’ll have their own food to eat, and you won’t risk the school giving them junk.

Making sure lunch is colourful, varied and well presented (you can even get bento cutters to cut vegetables into fun shapes), your children are less likely to be bothered that they aren't eating the same as their SAD eating school friends. Including cocktail sticks and dips, is another way to introduce an element of fun to lunchtimes.

As a general rule, base lunch around the protein source (this is what will keep them going after lunch!), then choose a fat source – and fill up with vegetables and fruit. Fruit and carby veggies like sweet potatoes are often a good bet for children, who need a lot of ready energy.

Leftovers are obviously a great bet for lunch – but here are some other ideas:

Wraps and Sandwiches

There is no bread in any of these sandwich options! Make wraps using a flat wrap, around your child’s favourite filling. Some good wraps are:

Nori (seaweed) wraps
Coconut wraps
Ham
Sliced deli turkey
Sliced beef
Salami
You can even use bacon as a wrap!
Romaine, lettuce or cabbage are also good to use

If your wrap won’t stay shut, use a fresh chive, green onion or blanched scallion green to tie a knot around the wrap, keeping it in place.

You can make sandwiches using a coconut flour or almond meal paleo bread recipe.

If you’re after something more alternative to sandwich a filling between, how about:

Flat slice a capsicum (bell pepper)
Slice a large portabella (flat) mushroom lengthways
Simply use cucumber slices

Some other ideas along these lines include:

Cheese (if your child tolerates dairy) on crackers – using dehydrated sweet potato slices as crackers
Paleo sushi using nori and cauliflower rice

Protein Options

Protein is key, so try some of these options in your kid’s lunchbox:

Canned wild salmon
A tin of sustainable tuna
Pepperoni
Beef jerky
Leftover roast chicken/ beef/ pork with sauce
Meatballs in a tomato sauce
Chicken drumsticks with dips
Pork strips, pork crackling (serve with home-made apple sauce)
Meat and Veggie wooden skewers
Crispy chicken with a tomato dip
A burger patty served with sweet potato fries (assuming your child will enjoy this cold!)
Paleo sausages (get your butcher to make a batch up for you)
Peeled hard boiled eggs (serve with bacon and avocado to make a breakfast at lunchtime!)

Something Special

For something a bit different, how about these ideas?

A nice warm soup in a thermos
A slice of Paleo pizza
Crustless quiches (or egg muffins)
Dates wrapped in prosciutto
Cherry tomatoes stuffed with salmon and feta (if Primal)
Pigs in blankets

Salads

Salads are a good summer option:

Chicken salad with home made Paleo mayonnaise
A simple egg salad

Natural Fat Sources

If the rest of lunch is looking a bit low on fat, add in one of these:

An avocado (and a spoon!)
Some olives
Some fresh coconut

A Fermented Side

A portion of fermented food is another great kids lunch idea:

Kimchi
Sauerkraut
Fermented pickles

Veggies

Veggies are a great way to finish off the lunch box. Fill it with:

Fingers of carrots, celery, capsicum (bell peppers), broccoli, cauliflower & cucumber and dips
Celery halves, with nut butter in the groove.

Kids Dips

With almost all of the lunch options, dips and sauces are great to provide on the side. Try making these:

Guacomole
Mustard
Butter (especially if you’re serving veggies – and eat dairy, or course!)
Mango or pineapple salsa
Paleo mayonnaise
Ranch dressing
Nut butters
Paleo tomato sauce
A zucchini hummus

Child Friendly Fruit

Fruit is another good group to choose from. How about:

Banana
Cherries
Cut watermelon
Grapes
Apple and cheese (if Primal)
Fruit on a wooden stick
Apple and almond butter stacks

Dried Fruit

For a very sweet treat, dried fruit is a nice option:

Dried apples
Dried mango
Dates
Raisins or sultans (be very careful with the ingredients – many brands use “vegetable” oil!)

Chips

When lots of your child's friends may be having chips (crisps), perhaps your child might enjoy something similar?

Kale chips
Plantain chips

Something Chocolatey

A very small portion of one of these, is a good occasional treat:

A square of dark chocolate
Chocolate avocado mousse
Homemade dark chocolate almonds

Yoghurts/ Creamy treats

Some other good options for a sweet treat:

Berries & cream (if your child has dairy), or
Berries in coconut cream (or coconut milk)
Coconut yoghurt
Plain Greek yoghurt (if Primal) with fruit and nuts

A few more lunch treats

A few final treats to occasionally include in your child’s lunchbox:

Home-made Larabars
Grain free granola
Coconut flakes
Coconut flour muffins
Paleo trail mix
A mix of almonds, dark chocolate chips and coconut flakes.

What're I missed? I'd love to hear what you pack for lunch – and what you child is most excited to be given? Also, how does your child deal with peer pressure (if it exists at their school)?

43 Awesome Paleo Cooking Hacks That You Aren’t Using

18 Comments

Are you using these Paleo hacks? These simple tips and tricks will save you time and hassle – and make your time in the kitchen far more productive – and your Paleo recipes better!

Please share your favourite Paleo cooking secrets in the comments below, or if you have a better method than my suggestions, please share!

1. Before cooking asparagus, coat the stalks in salt and leave to cure for 20 minutes. Rinse off the salt and prepare as normal, you’ll find they taste far better.

2. When you grind meat for homemade burgers or sausages, try adding in some bacon for great flavour. You can also grind in some offal and no one will ever know.

3. When making a salad, always keep the dressing separate. That way it can be added just before serving to make sure your salad is crisp instead of soggy.

4. To reduce tears and keep it together, don’t cut into the root of an onion when dicing.

5. When you buy fresh basil, make it last longer by keeping it at room temperature and with the stems in water.

6. To stop your chopping board (and everything you chop after) smelling of garlic, smash garlic cloves in a sealed plastic bag using the back of a knife.

7. If you’re not going to finish your lettuce in one go, prevent it from turning brown by wrapping in a paper towel in the fridge and storing in a plastic bag.

8. Clean cast iron cookware by scrubbing with salt; never use detergent!

9. Lay a chicken on onion halves and chunks of leek, instead of using a roasting rack. The onion will make a great gravy after absorbing the chicken juices.

10. Use a very fine grater or microplane to add vegetables to salads and dressings. Try adding microplaned orange and fennel to a vinaigrette dressing.

11. Make sure you keep your kitchen knives sharp, not only is it fast and easier – it’s actually a lot safer too….

12. ….and on the subject of knives, keep the tip in an old wine cork when storing in the kitchen drawer.

13. Add salt early on in your cooking – and make sure you keep tasting your dish as you cook it, and adjust your additions accordingly.

14. When frying salmon, fry with the skin side down. When it has cooked to the stage where over half has gone from pink to white, turn the heat off and flip the salmon over. The remaining heat will cook it to perfection.

15. To make sure onions store for longer, keep them in a glass jar, with the root left as is.

16. Always make stock in the biggest batches you have room for. Freeze any excess stock in small portions, ready to use as the base of a dish whenever you need them.

17. Salt your chopping board before chopping up herbs; this will keep them on the chopping board!

18. Freeze stock, left over wine and any left over sauces in ice cube trays as a great way to make a quick sauce – or add depth to an existing sauce without having to wait hours for it to defrost.

19. Use a skewer of cake tester to check how well done your fish, meat – and even vegetables are.

20. Before pan frying, always make sure your pan is super hot!

21. Add a pinch of salt to the water before boiling eggs. This will help to prevent the shells from cracking.

22. After boiling vegetables, use the remaining water for stock, or freeze to crush later and use in a smoothie. If those options don’t appeal, use the nutrient loaded water to feed your veggie patch or house plants.

23. When making hamburger patties, push a hole in the centre. This will make sure they cook faster and more evenly.

24. Give the contents of your pan room to breath – never overcrowd, or you’ll be steaming your food rather than sautéing it!

25. Before carving and serving meat, always give it a few minutes to rest

26. To prevent a roast chicken having an overcooked breast and tender legs, break up the legs and the breast. This means you can remove the breast sooner, ensuring the whole bird is moist.

27. Before frying fish or meat, make sure it is as dry as possible, by laying it on paper towels for a few minutes before cooking. This will help to make the skins nice and crispy by making sure you’re frying rather than steaming.

28. To make sure your garlic is sweet, rather than bitter, make sure you buy it as fresh as possible – and if it has green shoots – don’t use it.

29. Store empty containers and jars with a pinch of salt, to absorb any odours and keep them smelling fresh.

30. Check your eggs are fresh by placing them in a bowl full of water. If the rise to the top, they aren’t as fresh as they should be! You want an egg that sits at the bottom, or near to it.

31. After blanching vegetables, plunge them in a bowl of iced water. This stops the cooking process and will result in bright veggies.

32. Instead of rigidly sticking to a shopping list, try being flexible without it. Go to the shop or farmers market and base your meals around what ever is fresh, seasonal and local.

33. Try cooking your steak by firstly cooking the fatty edge, holding it in place with tongs. This will release fat into the pan, making sure when you cook each side it is as juicy and full of flavour as possible.

34. The secret to great roasted vegetables is heat! Preheat the oven and empty roasting tin, before adding the veggies, oil and sea salt.

35. If you’re cooking with steak, eggs or butter, bring them out of the fridge and keep them at room temperature for an hour or so before cooking for a far better flavour.

36. Roll citrus fruit in your hands before juicing it to increase the amount of juice you can extract. Also, never store citrus fruit in the fridge as it significantly reduces the flavour.

37. Prepare first. Do all of your slicing and dicing before starting to make your dish.

38. Never try a new recipe or ingredient for the first time before an important dinner! Practice, practice, and do as much of the prep as you can the night before.

39. Make sure you store spices in a cool dark place, not next to the oven. To get the maximum flavour from spices, try toasting or sautéing them before adding them to your recipe.

40. Before working with chilli, rub coconut oil into your hands to propel the spiciness. IF you want to reduce their heat, remove the seeds before cooking with them.

41. To prevent garlic from burning, try slicing it finely rather than mincing it.

42. To make sure your meatloaf, meatball or burger mix is just right, make a tiny patty out of it, enabling you to fry it and give it a try. This way you still have time to adjust your mix, before committing to it.

43. When you need to add in more oil to a pan, add it at the edge of the pan, rather than in the middle. This gives the oil time to heat up before it reaches the centre of the pan – and your food.